How to make
Use a large grater to grate the washed and peeled zucchini. Place in a container, salt and wait for the water to drain for about 30 minutes. Discard the liquid that is released and drain by hand. The goal is to have as least juice as possible.
To this add the eggs, finely chopped dill and parsley, flour as necessary and salt to taste. Use a tablespoon to form meatballs from the mixture.
Fry until golden on both sides in preheated oil. Serve with sauce prepared from the drained yogurt, chopped dill, parsley, garlic and salt to taste.
